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The best homemade pie crust you will ever make!

This pie crust will make any pie 100 times better! The secret to why it’s so flaky is using butter and cream cheese.

In an effort to fully disclose, this recipe contains affiliate links for products I use. If you purchase something, I would receive a commission. For more information, please see my disclosure page.

No lard in your pie crust?

I know many long time pie makers might laugh, but honestly it tastes SO much better with cream cheese!

What kind of pies go well with these butter and cream cheese pie crust?

Honestly, all of them! Here are some of the pies I have made with this pie crust:

• Strawberry pie
• Cherry Pie
• Apple Pie
• Peach Pie
• Pumpkin Pie
• Pecan Pie

These are just the ones I have made, but this crust would also be great for a savory pie like a chicken pot pie.

How to make the Best Flaky Pie Crust

2 Sticks of salted butter

1 8oz package cream cheese

2 1/2 cup flour

1 Tbsp sugar

3-4 Tbsp cold water

Directions:

This flaky pie crust recipe makes about 2 9-inch round pie crusts.

First things first, cube the sticks of butter and the cream cheese, and add to a bowl.

Then add the flour and sugar, and start cutting it into the butter & cream cheese cubes. I find this pastry blender makes quick work of this, but you can also use 2 forks (just takes longer).

Then add the water. With your hands, knead the dough until it is all uniform. Next, let this flaky pie crust dough rest in the refrigerator for about an hour. This is an important step that I used to skip for the longest time, and I realized this caused my pie crusts to sink inward if I pre-baked them before filling.

Finally, you will roll out half the flaky pie crust dough to fit your pie pan using a rolling pin. I usually put my pie pan above my dough occaisionally as I roll it out so that I can see if it is rolled out enough to fit the pan.

Once it is large enough that it will clearly fit into your pan (see picture above), you are ready to get in into the pan. I have found that the easiest way to do this is to fold your dough in half ever so gently and then half again. This just makes lifting it off the parchment paper or floured surface easier without rips or tears. Then you place it in your pie and unfold.

After you unfold the dough, you can crimp the edges so it looks more finished.

Voila! The other half of the pie can be used for the top of the pie, or a lattice top depending on what you like. Then bake your pie accordingly to your filling recipe or if you aren’t using a recipe I have found that 350 degrees fahrenheit for about 40 minutes will do the trick.

Thanks for stopping by! If you enjoyed this recipe, please remember to share it to your favorite food board on Pinterest. THANKS! 🙂

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